In the bowl of a blender, place 160 g of drained sardines in olive oil. Add a stalk of celery cut into cubes, 5 cl of white port, salt and freshly ground pepper. Mix everything at high speed. When the mixture is fine, add 100 g of Roquefort. We reduce the speed and climb in a continuous trickle with the oil in the box. Refrigerate for at least 2 hours so that the puree takes on a more solid consistency. To be served on slices of toasted country bread.
Recipe by Jean-Charles Karmann for Connétable
In a bowl, mix the flesh of a very ripe avocado, 1 tbsp. c. crushed garlic, the juice of a lime, a few drops of Tabasco and a pinch of powdered or fresh ginger and the oil from a can (115 g) of sardines in olive oil and lemon . Grill slices of baguette, which are then spread with this mixture. And we garnish with small sections of sardine and a wedge of cherry tomato.
Belle-Iloise recipe
Finely chop a small shallot and 1 tbsp. c. capers, and mix with 100 g of fresh cheese (Saint Moret type), chopped parsley (to taste), a pinch of Espelette pepper and 2 tbsp. at s. lime juice. We salt before incorporating a can of drained sardines in oil, which we fray with a fork. Spread on fresh bread.
We open a can of sardines in oil. After slicing 1/4 red pepper, slide the strips between the sardines (still in the box). Crumble a little thyme on top and put the box under the grill for 5 minutes. to serve hot with pasta.
Recipe taken from "Canned sardines, the 30 cult recipes" Ed. Marabout
